• Low Calorie Sugar Dry Gulab Jamun
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INGREDIENTS


Low Calorie Sugar Dry Gulab Jamun

Servings - 4 - 5

INGREDIENTS 


Milk - 2 litres, divided

Lemon juice - 2 tablespoons

Water

All purpose flour - 30 grams

Water - 300 milliliters

Equal sugar - 30 grams

Oil - for frying

Desiccated coconut - for coating

PREPARATION

1. Heat 1 litre milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.

2. Then lower the heat and simmer the milk. Stir while the milk is simmering. 

3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk. 

4. Scrape the milk solids from the sides and add to the milk. 

5. The milk will continue to reduce and thicken as its being simmered on a low heat. 

6. Continue to simmer and stir. 

7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.

8. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat.

9. Remove it from heat and keep aside.

10. Heat 1 litre milk in a another heavy skillet and bring it to a gentle boil first on a low to medium heat.

11. Then lower the heat and simmer the milk. Stir while the milk is simmering. 

12. Add 2 tablespoons lemon juice and stir continuously until the milk curdles.

13. Transfer the chena in a muslin cloth and wash the chena with water

14. Squeeze it well so all the water and sourness comes out.

15. Now, place it on a clean surface and knead it well.

16. Transfer this into a mixing bowl, add the prepared khoa, 30 grams all purpose flour and mix it well.

17. Take some mixture in your hands and shape it into lemon sized balls.

18. Place it on a plate and rest for 20 minutes.

19. Heat 300 milliliters water in a pan, add 30 grams equal sugar and stir continuously until the sugar is fully dissolved.

20. Bring it to a boil.

21. Remove it from heat and keep aside.

22. Heat sufficient oil in a heavy skillet and deep fry the prepared balls until golden brown and crispy.

23. Transfer this into the prepared sugar syrup and soak for 2 hours.

24. Take the gulab jamun and roll it in desiccated coconut.

25. Serve.